Hot Sauce Recipe
Homemade hot sauce — Easy Verde, Cajun Fire, Dill Pickle, Mango Small Batch, Carolina Reaper — for anyone who wants heat with real flavor behind it.
★
Ingredients
- 1 Green pepper
- 1 Jalapeño
- 1 Poblano
- 5 Tomatillos
- 10 Garlic cloves
- 1 cup Water
- 1/4 cup White Vinegar
- 2 tbsp Olive oil
- 1tsp each Pepper and salt
- 1 Onion
- 3 Tbsp Lime juice
Instructions
- 1Optional : if you have a gas stove, roast the peppers over an open flame.
- 2Place the green pepper, jalapeño, poblano tomatillos, onion and garlic on a baking sheet. Cover with olive oil and salt and pepper. Bake at 400° for 30 minutes.
- 3Once you remove it from the oven divide everything in half as this recipe will make two bottles
- 4Add half of the ingredients to your magic bullet or food processor with one cup of water and 1/4 cup white vinegar
- 5Blend until fully processed bottle and enjoy !
P.S. We update the recipes on this page every few days. If you want to cook this recipe over and over again, we'd love it if you downloaded Pepper 🤝.
More to try
side
sauce
sauce
breakfast
side
sauce
snack
Find more recipes like this
Join 1M+ cooks discovering, organizing, and sharing their recipes on Pepper
Open in Pepper →A Jar of Heat Worth Keeping Around
A good hot sauce turns plain eggs, beans, or a Tuesday chicken breast into something you actually look forward to. Making it yourself means you decide how hot, how tangy, and how much garlic goes in.
Cooks on Pepper reach for this collection when the peppers are piling up on the counter, when the store sauce tastes flat, or when they want a little jar to hand off to a neighbor.
Every recipe here is a real batch somebody made: Easy Verde hot sauce with green pepper, jalapeño and poblano, the vinegar-and-cayenne Cajun Fire, a Dill Pickle Hot Sauce built on pickle juice, a small-batch Mango Hot Sauce, Jamaican Scotch Bonnet with onion and carrot, and a Red hot sauce from Roma tomatoes and chile de arbol.
Quick Tips
- 1
Wear gloves with hot peppers
Habaneros, scotch bonnets, and Carolina Reapers leave oils on your hands for hours. Use disposable gloves and keep your hands away from your eyes.
- 2
Toast dried chiles first
Press chile de arbol or California chiles into a dry skillet for 30 to 45 seconds a side until they smell nutty, then soak in hot water 20 minutes before blending.
- 3
Keep the vinegar honest
Use at least 1 cup vinegar per batch for tang and keeping power, and taste as you go — you can always thin with a little water.
- 4
Strain for a smooth pour
After blending, push the sauce through a fine mesh strainer and press with a spoon for 2 to 3 minutes so it runs clean out of the bottle.
Never lose a recipe again
Save everything. Stay organized. Share with friends.
